Tom served up a delicious looking blood orange Halloween pumpkin pie on The Great British Bake Off.

The ingredients for the pastry: 15g pecan nuts, 170g plain flour, plus extra for dusting, pinch salt and 75g chilled unsalted butter, cut into cubes, plus extra for greasing.

For the filling: 3 large free-range eggs, 300g pumpkin purée (available online and in the baking section of some large supermarkets), 85g soft dark brown sugar, 1½ tsp ground cinnamon, 1½ blood oranges, zest of both and juice of one and 125g evaporated milk.

For the meringue: 2 pasteurised egg whites, 115g caster sugar and 25g pecan nuts.

For the syrup: 50ml blood orange juice (available in large supermarkets) and 100g granulated sugar.